We had a true fall day here in Southern California and what do I decide to do…grill. Nice crisp morning. Mild wind blowing. Dark gray skies and the subtle smell of fires burning. And I decide to grill. Best. Decision. Ever. I am in love with my take on this super yummy ginger-lime chicken sandwich. I did have to make a few changes based on what I can eat and food taste preferences. The original recipe called for cilantro, mayonnaise and garlic (I still can’t believe that I am allergic to garlic…stabs me in the heart every time I see it in a recipe.)

I’m not the biggest cilantro fan but after reading the ingredients I also thought it might be a little overpowering for my family and my tastes. I substituted fresh lemon thyme, pineapple sage and oregano from my herb garden (which left to its own accord has grown overboard…literally…its creeping across the sidewalk.). As for the garlic and mayo, well, I did change that completely. I opted for mustard, a little honey and fresh chopped rosemary.

Ingredients:

1 lime

1 tablespoon lemon zest

2 skinless, boneless chicken breasts

1/2 teaspoon coarse salt

1/4 teaspoon crushed black pepper

2 tablespoons fresh chopped oregano

2 tablespoons fresh chopped pineapple sage

2 tablespoons fresh chopped lemon thyme

2 tablespoons extra virgin olive oil

3 tablespoons honey

1 tablespoon fresh grated ginger

2 tablespoons mustard

1 tablespoon chopped fresh rosemary

4 sandwich or Kaiser rolls

2 tablespoons melted salted butter

butter lettuce leaves

slice onion

Putting It All Together:

1. Slice chicken breast in half and salt and pepper on both sides. Set inside a gallon ziplock bag.

2. In a large bowl squeeze the juice of one lime. Add the lemon zest, salt, pepper, oregano, thyme and pineapple sage. Grate in fresh ginger. Stir in olive oil and 2 tablespoons of honey.

3. Pour the marinade into the bag with the chicken and seal it. Mix it over the chicken until well coated. Place the bag into a container and into the refrigerator for about an hour and up to four hours.

4. About 15 minutes before grilling the chicken, make the spread. In a small bowl mix the mustard, rosemary and 1 tablespoon of honey together and set aside.

5. Heat the grill or grill pan. Drain the chicken and cook on the grill for about 7 to 8 minutes, turning halfway through the cooking.

6. Brush the inside of the buns with melted butter and lightly grill until the bun is slightly crispy.

7. Spread the honey-rosemary mustard spread on to the grilled buns. Add the chicken breast, lettuce and onion.

8. Serve with your favorite fruit, chip or side.

As I said, I am in love with this ginger-lime sandwich. And clocking in right under $2 per serving, it is definitely a dinner on a dollar meal. One sandwich is definitely filling. Adding a couple of apple slices and cheese gave it the perfect finishing touch.